Meat Specialty
Red shrimps in carpaccio with emulsion of lime and pomegranade
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Foie Gras flavoured with “Marsala” and figs with honey of chestnut flower
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Flan of eggplants ‘a la parmigiana’ with provola cheese and crispy waffle
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“Ravioli” with salty ricotta and eggplant, fillets of tomato and basil
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“Tagliatelle paglia e fieno”
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Tagliolini from Campofilone with seasonal truffle
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“Rose” of veal, ‘a la Sorrentina’
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Tournedos of beef with glazed shallot and foie gras
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Chateaubriand with sauce Béarnaise (min. per 2 people)
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Supreme of Guinea Fowl, with toasted almonds and sauce Perigordine
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Carré of lamb with mustard of Dijon and panure au mint
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Cut of entrecote of beef with mushrooms champignon and arucola
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Artichokes, Roman style
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Seasonal vegetable /or mixed salad
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Mixture of grilled / or boiled vegetables
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Asparaguses “a la parmigiana”
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Eggs of quail with seasonal truffle
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Spinaches with pine-seeds and raisin of Corinth
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Porcini mushrooms/Ovoli
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Our desserts: a sweet goodbye!
Eggnog
Do you want to close with a treat that you will never find anywhere else? Then ask Costantino, one of the room managers, to prepare the espresso zabaglione for you. And under your incredulous eyes you will see a delight come to life.
Tiramisù
For lovers of this dessert, our chef Luciano has imagined it in the classic version or presented in a cup of dark chocolate to be savored together with the dessert.
Chocolate souffle
For chocolate lovers, here is the soft soufflé with a warm heart that releases its soft and sweet interior as soon as it is engraved by the fork.
Tartin di Pere
A sweet that manages to amaze, enclosed in a crispy pastry and served with cream ice cream next to it, a balance that comes from contrasts: hot / cold, soft / crispy.
Absolutely to try.